Put the grated potato, cheese,
breadcrumbs and spring onions into
a mixing bowl with 1 egg. Sprinkle over
1 tsp salt and plenty of freshly ground
black pepper. Mix together.
Roll out the pastry on a lightly floured
surface to just slightly thicker than a £1
coin. Use a 16-17cm saucer or bowl to
cut out 6 circles of pastry – you may
need to re-roll trimmings to get the last
one. Warm the Marmite in a small pan or
in the microwave with a splash of water
so it is a bit runnier, then brush over
each circle, leaving a 2-3cm border
around each edge.
Divide the filling between the middles
of each circle, then beat remaining egg
and brush a little around each border.
For each, bring up 2 sides of pastry to
meet over the filling, and pinch and
crimp to seal into a pasty shape. If eating
straight away, transfer pasties to a
baking sheet and chill while you heat
oven to 160C/140C fan/gas 3. Or leave
on the tray, wrap well in cling film and
freeze for up to 3 months.
Brush the pasties all over with more
egg. Bake for 50 mins-1 hr until golden
brown and crisp. Eat warm, or cool, in
the next 24 hrs.